⭐⭐⭐⭐⭐ vegan rice crispies recipes
RECIPE by @pureharvest
Base
3/4 cup peanut butter
1/3 cup rice malt syrup
1 tsp sea salt (leave out if your PB has added salt)
1/2 tsp vanilla
3 cups rice puffs
Topping
100g dark chocolate clean chocolate
2 tbsp peanut butter
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METHOD
Gently heat the peanut butter and rice malt syrup together in a pot/ microwave. Once melted add in the salt, vanilla and rice puffs and stir to combine. Spoon into a square baking pan that is lined with parchment paper / bees wax wraps. Press down gently with the back of a spoon. Set aside while you make the chocolate topping.
Make the topping, melt the chocolate and peanut butter together for 30-60 seconds in the microwave or over a double bowler. Pour over the top of the base and place in the fridge to set up firmly. Cut into squares and serve. Store in an airtight container in the fridge for up to a week!
⭐⭐⭐⭐⭐ vegan rice crispies recipes
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Oleh
Harian
